Vietnamese Braised Fish With Spicy Tomato Sauce (Cá Nục Kho Cà Chua)

mackerel

🥗Healthier: sardines

💰Cheaper: herring

Sardines are lower in calories and herring is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-calorie alternative, while salt is a basic substitute.

Clean and gut the mackerel, then cut into pieces.

Marinate the mackerel with fish sauce, black pepper, and a pinch of salt for 15 minutes.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.

Add diced tomatoes and cook until they soften, about 5 minutes.

Stir in sugar and mix well to combine.

Place the marinated mackerel pieces into the pot, arranging them evenly.

Add water to cover the fish, then bring to a simmer.

Cover the pot and braise for 15-20 minutes, adjusting heat as necessary.

Check for doneness; the fish should be tender and flaky.

Add sliced ginger and red chili, cooking for an additional 2-3 minutes.

Taste and adjust seasoning with salt or fish sauce as needed.

Garnish with chopped green onions and coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens